Brussels sprouts, a member of the Gemmifera cultivar group of cabbages, are grown for their edible buds. These vegetables are typically 1.5–4 centimeters in diameter and resemble miniature cabbages. Though
native to the Mediterranean region, Brussels sprouts first appeared in northern Europe during the 5th century and were later cultivated in the 13th century near Brussels, Belgium, from which their name derives. The group name Gemmifera means "bud-bearing."
What the Word Meant
The name "Brussels sprouts" is derived from the city of Brussels, Belgium, where they were cultivated in the 13th century. The group name Gemmifera means "bud-bearing," reflecting the plant's growth pattern.
Before It Was “Brussels Sprouts”
Predecessors to modern Brussels sprouts were probably cultivated in Ancient Rome. The first written reference to Brussels sprouts dates to 1587. During the 16th century, they enjoyed popularity in the southern Netherlands, eventually spreading throughout the cooler parts of Northern Europe, reaching Britain by the 17th century.
Where It Coalesced
Brussels sprouts grow in temperature ranges of 7–24 °C, with highest yields at 15–18 °C. Fields are ready for harvest 90 to 180 days after planting. The edible sprouts grow like buds in helical patterns along the side of long, thick stalks, maturing over several weeks from the lower to the upper part of the stalk.
Ingredients That Changed Everything
In the 1990s, Dutch scientist Hans van Doorn identified the chemicals that make Brussels sprouts bitter: sinigrin and progoitrin. This discovery enabled Dutch seed companies to cross-breed archived low-bitterness varieties with modern high-yield varieties, significantly increasing the popularity of the vegetable.
